Recipe For Cooking Santa Fe Muffins

Toaster Oven Muffins :: Savory Muffins

Santa Fe Muffins

1 1/2 C. flour
1 1/2 C. cornmeal
2 Tbsp. sugar
2 Tbsp. baking powder
3/4 tea. salt
1/4 tea. cayenne pepper (optional)
3 eggs
1 1/2 C. milk
1 lrg. sweet red bell pepper, diced
1 C. fresh, frozen or canned corn kernels
1/2 C. melted butter or margarine
2 jalapeno peppers, finely chopped (optional)
1 1/2 C. mozzarella cheese, shredded

Preheat oven to 400 degrees F. Grease nine 3/4 C. custard C.; place on a cookie sheet.

Stir together in a bowl the flour, cornmeal, sugar, baking powder, salt and cayenne pepper (if using).

In a separate bowl, beat together eggs, milk, red pepper, corn, butter and jalapeno pepper (if using).

Stir flour mixture into egg mixture just until blended. Fill custard C. half full with batter.

Form the shredded cheese into 9 balls and place in centers of batter, pushing down slightly. Spoon remaining batter on top.

Bake for 25 to 30 min. or until golden and a wooden pick inserted near center comes out clean.

Let cool on racks.

Serve warm or wrap and freeze for up to 1 month.